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“This a large pot, so you can scale down or freeze the rest. My family doesn't even like red chili any more. I am always requested to make this. Hope you all enjoy this as much as we do.”
6hrs 30mins

Ingredients Nutrition


  1. Simmer chicken in 32 ounces of chicken broth, till no longer pink, on medium heat; about 7 to 10 minutes. Take chicken out and set aside to cool.
  2. Strain the broth in a large stock pot. To this add the 49 ounces of broth. Add the following ingredients:
  3. Garlic, carrots, celery, jalapeños, onion, salt and pepper, cumin, oregano, cayenne, chili powder, and beans.
  4. Let simmer on low heat for 5 to 6 hours. Could also use a crock pot if you like.
  5. Shred the chicken with a fork, and add to the pot 10 to 15 minutes before ready to serve.
  6. Tortilla strips: can also use your favorite brand tortilla strips.
  7. 12 corn tortillas, 1 can cooking spray, salt
  8. Slice the tortillas in half, and then cut them into strips. Spray them with cooking spray, and bake at 375°F until crispy. Promptly remove from oven and add salt to season. Can also season with chili powder for extra flavor.
  9. Note: I like more flavor, so after a few hours i taste the chili and usually add more cumin and chili powder.
  10. Serve up into bowls, and have the cheese, sour cream, onions and tortilla strips or chips on the side to let everyone add their own amounts to their liking.

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